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Boudin blanc i - (sausage-making cookbook) french

Yield: 5 servings

2 1/2 lb Pork butt fine ground 3 ts Quatre-epices 2 1/2 lb Chicken breast fine ground 20 ea Eggs
2 tb Salt 6 tb Rice flour 3 ts White Pepper 6 c Milk

Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika

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Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More

1000's of Free International and Ethnic Recipes

Asian Recipes » Indian Recipes » Mexican Recipes European Recipes from Italy, Spain, France and More

Asian Recipes » Indian Recipes » Mexican Recipes
European Recipes from Italy, Spain, France and More